Slow-Cooker Posole

You can use any cut of the meats you wish.

Recipe Summary Slow-Cooker Posole

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Ingredients | Slow Cooker Recipes For Pork Roast

1 tablespoon canola oil

1 (2 pound) boneless pork loin roast, cut into 1-inch cubes

2 (14.5 ounce) cans enchilada sauce

2 (15.5 ounce) cans white hominy, drained

1 onion, sliced

½ cup green chilies, diced

4 cloves garlic, minced

½ teaspoon cayenne pepper, or to taste

2 teaspoons dried oregano

¼ cup cilantro, chopped

½ teaspoon salt

Directions

Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.

Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.

Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Info | Slow Cooker Recipes For Pork Roast

prep: 20 mins cook: 6 hrs 35 mins total: 6 hrs 55 mins Servings: 8 Yield: 8 servings

TAG : Slow-Cooker Posole

Meat and Poultry Recipes, Pork,